TASTEful Recipe: Lemon Cheesecake with Fresh Strawberries and Walnut Graham Cracker Crust

Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Lemon Cheesecake with Fresh Strawberries and Walnut Graham Cracker Crust

Crust Ingredients

• 1 1/2 Cups graham cracker crumbs
• 1/2 Cup walnuts toasted, then finely chopped
• 1/4 Cup (packed) dark brown sugar
• 5 Tablespoons unsalted butter, melted
• 2 Teaspoons fresh lemon juice

Filling Ingredients

• 4 Eight-ounce packages cream cheese, room temperature
• 1 3/4 Cups sugar
• 3 Tablespoons grated lemon peel
• 1 Cup sour cream
• 1/4 Cup whipping cream
• 1/3 Cup fresh lemon juice
• 2 Teaspoon vanilla extract
• 4 Large eggs, room temperature

Topping Ingredients

• 1 1/2 Cups sour cream
• 1/4 Cup sugar
• 1 Teaspoon vanilla extract

Port Syrup Ingredients

• 1 750-ml bottle Tawny Port
• 1/2 Cup sugar
• 3 Tablespoons raspberry vinegar
• 1 1/2 Teaspoons grated lemon peel
• 8 Large strawberries, unhulled, halved through stem

Filling Method

• Using electric mixer, beat cream cheese, sugar and lemon peel in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl.
• Add sour cream, whipping cream, lemon juice and vanilla beating just to blend, stopping occasionally to scrape down sides of bowl.
• Add eggs one at a time, beating just to blend after each.
• Pour filling into crust (filling should just fill crust.)
• Place springform pan on rimmed baking sheet and bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes.
• Cool cake 5 minutes.

Topping Method

• Mix sour cream, sugar and vanilla in medium bowl.
• Spoon topping over hot cake, spreading to edge of pan covering completely and bake 10 minutes.
• Transfer cake to rack and allow to cool 10 minutes.
• Run sharp knife around top 1/2-inch of cake to loosen.
• Place hot cheesecake directly in refrigerator and chill uncovered overnight.

Port Syrup Method

• Stir Port, sugar and vinegar in heavy large saucepan over medium-high heat until sugar dissolves.
• Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes.
• Allow to cool then mix in lemon peel.

Garnish

• Starting below stem end of each berry half, make three lengthwise slits through tip.
  
• Fan berries and place around edge of cake.
• This can be made 8 hours ahead when covered and chilled.

To Serve

• Release pan sides.
  
• Slice cake with a hot knife and drizzle with Port syrup.
  
• Serve syrup alongside.

Chef’s Notes

• Cake and syrup can be prepared 2 days ahead.
  
• Cover cake and keep refrigerated.
  
• Cover syrup and let stand at room temperature.

PHOTO CREDITS

Photo: Courtesy of Irish Independent News